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Message: [QUOTE="jibsey, post: 2382283, member: 859"] Fan, let me help you out here. London broil is my favorite to sous vide. 55 centigrade is exactly 131 and that's medium rare, more rare do 125. 6 hours is fine but the marinade is important. I like Montreal steak seasoning heavy, and soy vey teriyaki in the bag while sous viding, but you can marinate overnight in the fridge, but beware of making it too salty. I even started one completely frozen, threw the marinade in and it was perfect. Even sous vide will not turn that cut to butter but it should be tender enough and with great flavor. Makes sandwiches cold sliced too. I picked up Agus London broil at price chopper yesterday for $2.49 lb. roast beef at the deli is $12 lb. [/QUOTE]